4 Easy Tomato Recipes

These 4 easy tomato recipes are what you need during the the tomato-mania months of July and August. Read on for storage and recipe ideas to preserve summer’s bounty to enjoy in the winter months.

Recipe #1: Dice and Freeze Tomatoes

This can hardly be considered a recipe, but merely chopping and freezing is my go-to when I’m too lazy or busy to do anything else. I core and dice the ripe tomatoes, lay them out on sheet trays, put them overnight in the freezer, then transfer the frozen tomatoes to re-sealing freezer bags for storage. They keep wonderfully and are way better than canned tomatoes for soups and stews after tomato season ends.

Dicing and freezing tomatoes is the easiest option.

Recipe #2: Roast and Freeze Tomatoes

This is a slight variation of Recipe #1. Simply quarter tomatoes, toss them with some olive oil and salt, and roast at 275 degrees F for 2 hours. If your kitchen is too hot to even think about turning on an oven, consider doing this overnight, and roast tomatoes at 175 degrees F for 6 hours. To freeze, cool tomatoes, and store in either glass jars with plenty of space at the top (contents will expand when frozen), or in re-sealing freezer bags.

Roasting and freezing tomatoes is also a delicious option.

Recipe #3: Tomato Chutney

Again, if you can stand it turn on any heat in your kitchen, this is an incredibly simple recipe. Just toss diced tomatoes (or cherry tomatoes, no chopping!), in a pan with some mustard seed, ginger, and oil, and let simmer for a few minutes. You’ll be putting this tomato chutney on everything, I promise. Get the full recipe here.

Tomato Chutney

Recipe #4: Spanish Tomato Sauce (Salsa de Tomate)

This sauce is one I found on tables all over Spain as the go-to condiment, much like ketchup in the U.S. It is a simple recipe, involving olive oil, onion, and some salt. I put it on everything from eggs to sandwiches to rice. Find the full recipe here.